Much of the flavor of shrimp can be lost in the cooking, especially when you’re grilling or broiling, which allows the juices exuded by the shrimp to escape. Far better at preserving the crustacean’s essence is cooking it in liquid, and among the best of those liquids is olive oil. This is not sautéing, but cooking the shrimp slowly in the oil, to tease out its liquids without evaporating them, so these juices combine with the oil to create an irresistible sauce. I usually peel shrimp before cooking, but in this instance the shrimp are better left unpeeled, for the simple reason that the shells contain as much flavor as the meat (maybe more), and you want that flavor in the sauce. The results are a little messier, and certainly more difficult to eat, but they are tastier—and the dish is easier to prepare.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.